Pumpkin Pie Snickerdoodle Bars Recipes

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PUMPKIN PIE SNICKERDOODLE BARS



Pumpkin Pie Snickerdoodle Bars image

Pumpkin Pie Snickerdoodle Bars - this is the recipe that made me like pumpkin pie! SO good! Homemade snickerdoodle cookie dough topped with pumpkin pie filling. Super easy to make and everyone LOVES them! Butter, flour, brown sugar, baking powder, vanilla, eggs, pureed pumpkin, pumpkin pie spice, sugar, and cinnamon. Can make the bars in advance & refrigerate or freeze until ready to serve. Great for the holidays! #pumpkin #cookie #cinnamon #bars #dessert

Provided by Plain Chicken

Categories     Dessert

Time 50m

Number Of Ingredients 17

3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
2 cups packed brown sugar
1 cup butter, (at room temperature)
2 eggs
1 Tbsp vanilla extract
1 cup all-purpose flour
1 cup white sugar
½ cup butter, (at room temperature)
1 tsp baking powder
1 tsp salt
1 tsp pumpkin pie spice
2 eggs
1½ cups canned pumpkin puree
2 Tbsp sugar
2 Tbsp cinnamon

Steps:

  • Preheat oven to 350F. Lightly grease a 9x13 inch pan, set aside.
  • To make snickerdoodle layer:In large bowl, beat together butter, sugar, egg and vanilla until smooth. Stir in the flour, baking powder and salt until well blended. Spread evenly in prepared pan.
  • To make pumpkin pie filling:Beat together butter and sugar. Add the rest of the ingredients and mix until well combined. Pour over the first layer.
  • Combine sugar and cinnamon and sprinkle evenly over the top of the batter.
  • Bake for 35-40 minutes, or until a toothpick inserted into the center of the pan comes out clean.
  • Let the bars cool completely and cut into squares. Store in an air-tight container.

PUMPKIN PIE SNICKERDOODLE BARS



Pumpkin Pie Snickerdoodle Bars image

A dessert that is not overly sweet but very tasty. The smell of Fall will fill your house. Recipe created by Julia at Dozen Flours: http://dozenflours.com

Provided by Sassy in da South

Categories     Bar Cookie

Time 1h

Yield 16 serving(s)

Number Of Ingredients 19

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup butter, at room temperature
2 cups brown sugar, packed
2 eggs, at room temperature
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup white sugar
1/2 cup butter, at room temperature
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pumpkin pie spice
2 eggs, at room temperature
1 1/2 cups canned pumpkin
2 tablespoons white sugar
2 teaspoons cinnamon
1 ounce white chocolate, chopped
1/4 teaspoon pumpkin pie spice

Steps:

  • Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan and lay a piece of parchment (or wax paper or foil) paper across the pan, so that it extends beyond the pan (the paper is an optional step, but it will make it easier to get the bars out later).
  • To make Snickerdoodle layer: Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.Stir in the flour mixture until well blended. Spread evenly in prepared pan.
  • To make Pumpkin layer: In a mixer bowl, mix together all ingredients until well combined. This layer will be less thick and more pourable. Pour over the snickerdoodle layer, smoothing out the top.
  • To make topping: Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
  • Bake for 33-40 minutes or until a toothpick inserted into the center of the pan comes out clean. Let the bars cool completely. They will deflate a bit and remain a bit pie-like on the top layer. The bars that are closer to the edges of the pan will be more firm, but are still equally as good.
  • To make drizzle: After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power. When it's completely melted, add the pumpkin pie spice and mix. Use a spoon or cut a small corner off the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden.
  • Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars.

Nutrition Facts : Calories 464.2, Fat 19.5, SaturatedFat 11.8, Cholesterol 98.9, Sodium 567.4, Carbohydrate 68.3, Fiber 1.7, Sugar 42.6, Protein 5.4

PUMPKIN SNICKERDOODLES



Pumpkin Snickerdoodles image

These decadent cookies will melt in your mouth! Also good made into a bar with cream cheese frosting!

Provided by Jenn Harmon Jones

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 24

Number Of Ingredients 15

1 cup shortening
1 cup white sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon cream of tartar
1 teaspoon salt
¼ teaspoon ground nutmeg
½ cup white sugar
1 teaspoon ground cinnamon
¼ teaspoon allspice

Steps:

  • Beat shortening, 1 cup white sugar, and light brown sugar together in a bowl until light and fluffy. Stir in pumpkin puree; beat in eggs and vanilla extract.
  • Whisk flour, baking powder, 1 1/2 teaspoons cinnamon, cream of tartar, salt, and nutmeg together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is just-combined. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Whisk 1/2 cup white sugar, 1 teaspoon cinnamon, and allspice together in a small bowl. Roll dough into 1-inch balls; roll balls in cinnamon-sugar mixture and place 2 inches apart on prepared baking sheets. Slightly flatten each ball with a flat-bottomed glass.
  • Bake in the preheated oven until golden and set, 12 to 13 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 220.3 calories, Carbohydrate 33 g, Cholesterol 7.8 mg, Fat 9 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 150.6 mg, Sugar 17.3 g

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